Heart attack victims have significantly less omega-3 fatty acids, and more trans fats, linoleic acid and alpha-linolenic acid in their adipose (fat) tissue.
Researchers analyzed 100 patients who had experienced a heart attack and a control group of 98, aged 45-75 years.
The fatty acids composition of the fat tissue of all subjects was determined and their food intake data was obtained through an interview, using a food frequency questionnaire.
Researchers found a strong correlation between the dietary intake and fat tissue content of the fatty acids studied.
Adipose tissue composition of the following fatty acids were all significantly lower in heart attack victims than the control group:
Adipose tissue composition of the following fatty acids were all significantly higher in heart attack victims than the control group:
The authors note that the tissue concentrations of trans fatty acids, linoleic acid and alpha-linolenic acid in adipose tissue were strongly correlated, which indicates a common source, most likely margarine.
The authors conclude that intake of omega-3 fatty acids is inversely associated with risk of heart attack, whereas the intake of trans fats, linoleic and alpha-linolenic acid are associated with increased risk.
Although not certain of the cause of this link, the authors note that " ... the increased risk may be connected to trans fatty acids or to some other factor associated with margarine consumption."
European Journal of Clinical Nutrition August, 2000;54:618-625.
In case you had your head buried under a rock for the last decade or so, here is a good reference documenting how margarine and trans fats will increase the risk of heart attacks. However, they also have a major increase in cancers, arthritis, fatigue and nearly all chronic illness. If you need to review one of the best primers in this area I would advise reviewing the text by Dr. Enig who was one of the first investigators to blow the horn on trans fats. Her book is excellent.
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